In a medium bowl, make the dressing by whisking together ½ cup mayonnaise, 2 teaspoons white wine vinegar, 2 tablespoons lemon juice, 2 teaspoons wasabi paste, and ½ teaspoon Italian seasoning.
Add the finely chopped 3 tablespoons finely chopped red onion, 3 tablespoons finely chopped dill pickles, ⅓ cup crispy jalapeño chips, ⅓ cup finely chopped apple, ½ cup canned corn kernels, and ½ cup frozen peas.
Stir until well combined.
Fold in the drained 10 ounces tuna packed in olive oil. Taste and add Sea salt and pepper, if needed.
Serve with extra pickles or tortilla chips.
Notes
You can use tuna packed in water for a lighter option, though tuna in olive oil adds more richness.
Crispy jalapeño chips can be swapped with crushed tortilla chips or spicy potato chips if needed.
Wasabi paste can be replaced with horseradish or Dijon mustard for a different kind of heat.
Frozen peas can be substituted with fresh peas; chopped green beans work too, though they change the flavor.
For a twist, swap the apple for grapes or dried cranberries to add sweetness.
Stir in extra mayo or a spoonful of Greek yogurt if you want a creamier texture.
Adjust salt, pepper, and wasabi to taste—this recipe is super flexible to your flavor preferences.